LOUISIANA GUMBO RECIPE - (4/5)

Louisiana Gumbo Recipe - (4/5) image

Provided by MnM_Ventures

Number Of Ingredients 20

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Ingredients

1/4 cup all-purpose flour
1 tablespoon canola oil
1 onion, chopped
1 large green bell pepper, diced
1 stalk celery, minced
4 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 (14-ounce) can whole tomatoes, drained and chopped
10 okra pods, trimmed and cut into 1/2-inch-long pieces
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup long-grain white rice
6 ounces medium (41/50 count) shrimp, peeled and deveined
4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces
2 ounces andouille or kielbasa sausage, thinly sliced
salt, to taste
hot sauce, to taste

Steps:

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly. Alternately, toast the flour in a pie plate in a 400°F oven for 20 minutes. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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Sheeraz Gujjar

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This gumbo is a great way to use up leftover chicken or turkey. It's also a very affordable meal to make.

Abrilo King

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I'm not a fan of okra, but I decided to try it in this gumbo and I was pleasantly surprised. It added a nice texture and flavor to the dish.

Gol Ghapi

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This gumbo is a bit spicy for my taste, but I was able to tone it down by using less cayenne pepper. It was still very flavorful and enjoyable.

Douglas Boateng

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I'm a vegetarian and I was able to easily adapt this recipe to make a meatless gumbo. It was just as flavorful and satisfying as the traditional version.

Info.awaisalyan

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This gumbo is so easy to make and it tastes like it's been simmering all day. I love that I can have a delicious, home-cooked meal on the table in under an hour.